B & W Courtyards

New Orleans, Louisiana

Specialty Recipe

Oyster Rockefeller Soup

Ingredients

48 shucked oysters

2 quarts cold water

1-1/2 sticks (3/4 cup) butter

1/2 cup chopped celery

1/2 cup all-purpose flour

1/3 cup Herbsaint or Pernod

8 ounces fresh spinach leaves - washed, stemmed, and coarsely chopped

1/4 cup fresh parsley, finely chopped

2 cups heavy cream

Salt and white pepper

Place the oysters in a large saucepan and cover with 2 quarts of cold water. Cook over medium heat just until the oysters begin to curl, about 5 minutes. Strain the oysters, reserving the stock; set aside.

Melt the butter in a large pot and saute the celery until tender. Stir in the flour; add the oysters and oyster stock. Reduce the heat and simmer for 10 minutes until thickened. Add the Herbisant, spinach, and parsley; season to taste with salt and pepper. Pour in the cream and simmer several minutes until the soup is hot, then serve.

Serves: 6 to 8

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